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    Home / Desserts / Berry Crisp

    Berry Crisp

    August 16, 2019 by Ingrid Beer 6 Comments

    Sweet and slightly tart, my berry crisp is prepared with a juicy combination of fresh strawberries, blackberries, raspberries and blueberries. It's the ultimate summer dessert, delicious either warm out of the oven or even cold!

    Berry Crisp

    Berry Crisp is Summer's Sweet and Juicy Dessert

    I must admit that when beautiful fresh berries are plentiful in the markets, it makes me a very happy gal!

    My imagination (as well as my appetite!) gets piqued by the prospect of preparing some of my favorite summer desserts kissed with the delectably juicy tartness of those berries, desserts filled with fragrant aroma and vibrant, eye-catching color.

    One of my favorite easy homemade desserts to bake up when something rustic sounds enticing is a fruit crisp recipe. And let me tell you, when those berries become nice and sweet and abundant, a berry crisp is a dessert that I enjoy quite a lot.

    Perfect served warm with a big scoop of rich vanilla ice cream, or even chilled from the fridge and spooned into a bowl and eaten as a midnight snack 😉 , this berry crisp recipe is filled with a bounty of colorful berries and a fragrant, buttery topping.

    It's the ideal sweet and juicy summer dessert!

    Berry Crisp Ingredients | thecozyapron.com

    How to Make Berry Crisp

    A homemade berry crisp is a great little dessert recipe to make all your own, by using a few different berries or a combination of a couple of your favorite variety. The choice is yours!

    Because I love the complex flavor that a mixed berry crisp offers, the slightly differing degrees of tartness and sweetness (not to mention the gorgeous hues of color), I like to mix together four different types of berries for my crisp recipe: strawberries, blackberries, raspberries and blueberries.

    The bulk of the berries I use are strawberries (they make up about 1 pound, or roughly half of the berries), and the other berries equally make up the remainder of the filling.

    Because the juices from the berries will need a bit of help thickening up, I use cornstarch because it's neutral and light in flavor, and makes for a more glossy filling rather than opaque as flour would produce. I mix it directly into the sugar I use to sweeten the berries, for more even distribution.

    I also find that a small squeeze of fresh lemon juice over the berries is nice for a touch of brightness!

    And the berry crisp topping? That's an equally scrumptious part of the recipe, and mine has an almost cookie-like flavor and crisp-crumbly texture made from a combo of using flour, oats, brown sugar, cold butter, a hint of vanilla, and a pinch of cinnamon and salt.

    Here's a glance at my berry crisp recipe: (or just jump to the full recipe further on down...)

    1. I like to start by preparing my berry crisp topping and keeping it cold in the fridge until I'm ready to crumble it over top of the fruit before baking. This is great to prep even several days in advance!
    2. Getting the berries ready is the next step, and I toss those very gently with the filling ingredients and turn them out into my prepared baking dish.
    3. I scatter the topping over the berries (I even add a sprinkle of optional sliced almonds here), bake until bubbly and golden, then serve nice and warm with ice cream or whipped cream, or even all by itself!

    Berry Crisp | thecozyapron.com

    Recipe

    Berry Crisp

    by Ingrid Beer

    Print Friendly, PDF & EmailPrint Recipe
    Berry Crisp | thecozyapron.com
    This berry crisp is filled with a combination of fresh strawberries, blackberries, raspberries and blueberries for a sweet-tart and juicy summer dessert!

    Category: Dessert
    Cuisine: American

    Yield: Serves 8

    Nutrition Info: 374 calories

    Prep Time: 20 minutes
    Cook time: 45 minutes
    Total time: 1 hour, 5 minutes

    Crisp Topping Ingredients:

    • 1 cup all-purpose flour
    • 1 cup old-fashion, rolled oats
    • ¾ cup brown sugar
    • ½ teaspoon pure vanilla extract
    • ¼ teaspoon salt
    • ¼ teaspoon ground cinnamon
    • 10 tablespoons cold, unsalted butter, cut into small cubes
    • 1 tablespoon raw, sliced almonds (optional—you can sprinkle these in between the crisp topping)

    Berry Filling Ingredients:

    • ¼ cup organic cane (or granulated) sugar
    • 3 tablespoons cornstarch
    • 1 pound strawberries, washed and hulled, and cut into smaller pieces to roughly match the other berries
    • 6 ounce pacakge blueberries, washed and dried
    • 6 ounce package raspberries, washed and dried
    • 6 ounce package blackberries, washed and dried
    • ¼ teaspoon lemon zest
    • Small squeeze lemon juice (about 1-2 teaspoons)

    Preparation:

    - Begin by preparing your crisp topping: add all of the ingredients to the bowl of a standing mixer fitted with a paddle attachment, and mix together until a coarse crumble forms with roughly pea-size pieces; place into a bowl or into a ziplock, and keep cold in fridge until ready to top berry crisp.

    - Preheat the oven to 350°, and have a medium-size baking dish on hand.

    - To prepare the filling, combine the cane (or granulated) sugar in a small dish with the cornstarch, and using a fork, mix the two well to combine; set aside for a moment.

    - Add the berries to a large bowl, along with the lemon zest and juice; then, sprinkle the sugar/cornstarch mixture evenly over top and gently toss to combine very well; turn the berry mixture out into your baking dish.

    - Top the berries evenly with all of the crisp topping (it may look like too much, but will bake down into the crisp and shrink slightly), and bake the crisp for 50 minutes, covering it very loosely with foil for the last 10 minutes of baking to prevent too much browning, if needed.

    - Allow the berry crisp to cool for at least an hour before serving, or allow it to cool completely and then chill in the fridge for a cold crisp. Serve plain, or with vanilla ice cream or whipped cream!

    Tips & Tidbits for my Berry Crisp:

    • U-pick your berries: While I love the flavor that the combo of strawberries, blueberries, raspberries and blackberries offers, you can totally use any combination of those or even just one kind. Use a total of about 2 pounds of berries (I use a hair over that), and you should be good to go.
    • Cornstarch to thicken the juices: Cornstarch added to the filling ingredients will help to thicken the juices that get released from the berries as the crisp bakes. It will still be juicy (that's part of what makes a crisp so tasty!), but this will help things be less watery. Also, combine the cornstarch with the sugar in a small dish and mix well, then sprinkle over the fruit—this makes for more even distribution of the corn starch.
    • Crisp-crumbly topping: A basic combo of flour, oats, butter and sugar offers a crisp-crunchy topping, but you can sub a small handful of sliced almonds or pecans in place of a portion of the oats (sub ¼ cup), if desired. Or, simply sprinkle a tablespoon or two of sliced almonds in between the crumble like I do.

    Berry Crisp | thecozyapron.com

    Berry Crisp with Ice Cream | thecozyapron.com

    Berry Crisp in Bowl | thecozyapron.com

    Hungry for more fruity recipes? Check out this Peach Galette, this Nectarine Crumb Tart, this Summer Fruit Crostata, or this Strawberry Jam!

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    About Ingrid Beer

    Ingrid obtained her Culinary Arts degree in 2005 after graduating with honors from the California School of Culinary Arts (Le Cordon Bleu program) in Pasadena, CA.

    She has had the pleasure and privilege of being the Executive Chef for two substance abuse facilities in Malibu, Ca., as well as a personal chef for private clients.

    More about Ingrid →

    Reader Interactions

    Comments

    1. Deborah Behney

      August 19, 2019 at 5:01 am

      Thank you for the wonderful recipes. I can't wait to make the berry crumble, it
      looks amazing. I'm really needing a new "From the Heart". I've re-read the old
      ones over and over. Hope you are having a wonderful summer.

      Reply
      • The Cozy Apron

        August 19, 2019 at 12:56 pm

        Hi dear Deborah!

        I'm so very glad that this berry crisp piqued your interest—it's truly a divine summer dessert if you've got some extra berries on hand!

        I also truly appreciate your comments about my "From the Heart" posts. I'm so very honored and touched that you gain so much from them, and have even gone back to re-read them.

        I'm taking a little hiatus from those for the time being. Frankly, it's been a bit of a whirlwind year, and the reflective time and headspace needed for those just hasn't been as available to me as I'd like. At some point I'm sure these more personal, life-oriented posts/writings will return, perhaps with a new website all their own, even. 😉

        Sending much love your way, and please feel free to reach out via email to me anytime!

        Reply
    2. Sara

      June 02, 2020 at 7:07 pm

      HI! This looks delicious! You said use a medium size baking dish, would this be 9X13 dish? If that's too big for this recipe, could I double it and bake in a 9X13? Thanks in advance!

      Reply
      • The Cozy Apron

        June 02, 2020 at 7:25 pm

        Hi Sara! I measured the dish that I used and it was 9 1/2 x 12...so not far off from yours. It isn't super deep, maybe 1 1/2 - 2 inches. So you could go the 9x13 route, and if your dish is deeper, maybe do 1 1/2 recipe? (Double may be too much...)

        Hope you enjoy!

        Reply
    3. Sara

      June 07, 2020 at 7:44 pm

      As I was prepping my berries, my kids kept eating them, so I ended up using an 8X8 pan, but I wanted you to know this was the absolute best crisp I have ever made! My whole family loved it! It was just as good the second day (not much was left) as it was the first! Thank you! I will be making it again and again!

      Reply
      • The Cozy Apron

        June 07, 2020 at 7:47 pm

        Haha! Excellent!! So glad to read that, Sara!

        Thank you so much for taking some time to come back & share with me...you made my evening! ♥️

        Reply

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    Welcome to The Cozy Apron — so glad to have you as a guest at my table! Here's where I share my passion for food, people and life through my culinary creations and my writing; and where my husband shares his love for food photography and all things visual.

    More about Ingrid →

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